Hawaiian Carrot Pineapple Cake has saved my butt at more potlucks than I want to admit. You know that moment—when you forgot to RSVP or, worse, maybe you promised to bring something special but totally spaced? That’s me too, more times than I should admit out loud. So when I land in that pickle, this easy carrot pineapple cake comes to the rescue, smelling like warm beach breezes and looking like you actually tried. Curious what makes it so good? Glad you’re here. Check out the recipe on my go-to home baking roundup if you want even more inspiration. 
Why you’ll love this Carrot Cake
Honestly, this cake is not just another snack you toss in your lunch box and forget. It’s… sweet but not overly so. Moist. Yeah, probably the most ridiculously moist cake I know (sorry, grandma’s Bundt). The pineapple twist? Game changer. It’s bright, kinda beachy, not at all heavy. People will ask you where you bought it—don’t tell them unless you want to fight off new best friends.
One time, my neighbor called it “a slice of vacation.” I laughed, then grabbed another piece. The combo of carrots and pineapple isn’t just for show; it actually brings in extra flavor—almost like sunshine in each bite. And did I mention you don’t need fancy gadgets? Seriously. Hand mixer or even just elbow grease will do. The hardest part, and I’m not kidding, is waiting for it to cool before frosting.
“I brought this Hawaiian Carrot Pineapple Cake to a work potluck and my boss asked for the recipe twice. Pretty sure she never eats cake, but she ate this.” – Rachel T., reader
Ingredient Overview
Here’s what you’ll need and why it matters. Basic stuff, but each thing does its job.
Carrots. Freshly grated or, let’s be real, the pre-shredded bag if you’re in a rush. Just don’t skip them—they keep things moist.
Pineapple. Canned, crushed, juice and all. That juice makes the cake super soft—trust me!
Eggs. Binding magic. Your cake won’t fall apart—promise.
Oil. I usually use canola or vegetable. Butter works, but oil gives that light texture.
Spices. Cinnamon mostly, but a pinch of nutmeg doesn’t hurt. If you want a tropical punch, add shredded coconut.
Flour, baking soda, and all the usual suspects. Nothing wild.
No, you do not need special Hawaiian flour—just grab what’s in your pantry and let’s get baking. At the end of the day, it’s the mix of pineapple and carrots that makes this recipe a little different (in a good, sunny way).
| Ingredient | What it Does |
|---|---|
| Carrots | Add sweetness, moisture, color |
| Pineapple | Boosts moisture, adds tangy flavor |
| Oil | Gives a super soft crumb |
Recipe Variations
Every family, every island auntie, seems to make carrot cake a little different. Me? I’m a sucker for flexibility (aka, I forget ingredients and improvise). If you want yours to stand out or tweak it for what’s in the fridge, here’s a couple of ideas.
Try swapping half the oil for applesauce if you want it a bit lighter. If nuts call your name, toss in a handful—walnuts, pecans, macadamias. You won’t ruin it. Some folks add coconut, and I’m not judging because that is a straight-up vacation in a pan. Feeling fancy? Icing with lime zest or even a simple cream cheese frosting will do the trick.
The beauty of the Hawaiian Carrot Pineapple Cake is that it does not fuss. It likes your swaps. It likes your creativity. Bake it in a loaf, cake pan, or even as cupcakes if the occasion demands it. You do you, honestly.
Serving + Storing
Look, this isn’t one of those cakes that needs a silver platter and formal tea. It’s great for sharing or eating alone (if we’re being real). Here are some easy serving ideas:
- Top a slice with vanilla yogurt for a speedy breakfast. Guilt = zero.
- If you threw a party, add a little whipped cream—looks fancy in seconds.
- Stash leftovers in the fridge, covered. Stays good for four days easy.
- Take it to the beach in a sealed container—best snack when the sea breeze hits, promise.
This cake somehow tastes even better the next day. I don’t know the science, I’m just grateful for it. Big tip: don’t let it dry out. Wrap it up. You’ll thank yourself later.
Expert Success Tips
Okay, full honesty—carrot cake can flop if you go in cold. Save yourself the heartache and learn from my mishaps. First, don’t eyeball the carrots or pineapple. Measure them. Too much juice and your center turns gluey. Don’t ask.
If you’re tempted to up the sugar, maybe… don’t. Pineapple is sweet enough and you want to taste the carrot. Also, let it cool before frosting. I always rush. Frosting melts, things get messy, and I mutter.
Finally, line the bottom of your pan with parchment (if you have it). Clean slices every time. Hate fishing for chunks stuck to the pan. Sometimes you have to learn these things the hard way, but now you don’t have to.
Common Questions
Q: Can I use fresh pineapple instead of canned?
A: Absolutely. Just chop it fine and maybe drain a little if it’s super juicy.
Q: What about making this gluten-free?
A: Gluten-free flour blends work okay, but the texture changes. Worth a try though if that’s your need.
Q: Can I freeze this cake?
A: Yep. Slice it, wrap it tight, and freeze. Defrost overnight in the fridge.
Q: Is it better with or without frosting?
A: That’s a hot debate at my house. Cream cheese frosting is classic, but it’s good plain too.
Q: How do I stop it from sinking in the middle?
A: Don’t underbake! And check your baking soda isn’t ancient (I learned the hard way).
Ready For A Slice of Aloha?
There you have it—my not-so-secret, five-star-tasting trick for the best Hawaiian Carrot Pineapple Cake around. Some of my favorite moments with friends and family have started with this easy mix of carrot and tropical flavors. Want the official breakdown? Grab the ingredient list here: Hawaiian Carrot Pineapple Cake Ingredients: 2 cups all-purpose …. For more on how I do it, here’s a solid step-by-step I like: Carrot Pineapple Cake Recipe. Go make it—then come back and brag a little. I’ll cheer you on from my own messy kitchen. 
Hawaiian Carrot Pineapple Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful carrot cake with a tropical twist from pineapple, perfect for potlucks and gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 cups shredded carrots
- 1 cup crushed pineapple, in juice
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- Walnuts or pecans (optional)
- Coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the carrots, crushed pineapple, oil, sugar, and eggs.
- Gradually add the wet ingredients to the dry ingredients until just combined.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before frosting, if desired.
Notes
This cake stays moist and tastes better the next day. Store leftovers covered in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg